Lemon Chicken With Olives
This is a one-pan recipe that features chicken with lemon and olives baked in the oven for an easy dinner.
Servings: 6 servings
Calories: 361kcal
Equipment
Ingredients
- 6 chicken thighs or drumsticks small
- ⅔ cup green olives pitted
- 1 lemon
- 2 tablespoons clear honey
- ⅔ cup dry white wine
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425F.
- In a medium bowl, whisk olive oil, lemon juice, salt and pepper, garlic powder, honey, and white wine. Do not discard the lemons. Slice or chop them, and set them aside.
- Place chicken in a shallow dish or 1-gallon zip-top bag. Add the lemon pieces and pour over the homemade marinade, making sure the chicken is coated with the liquid.
- Spread the chicken pieces on a large roasting pan or ovenproof dish and pour over the marinade and the lemons. Add the olives.
- Bake the chicken for about 20-30 minutes, basting it with the juices occasionally.
- The internal temperature inside the thickest part of the meat should be at least 165F. If the temperature is lower, return the pan to the oven and bake for another 5 minutes or so.
- Serve right away with new potatoes, green beans, or a salad.
Notes
- Remove the chicken from the refrigerator at least 30 minutes before cooking to bring it to room temperature.
- Use a meat instant-read thermometer to check the internal temperature of the chicken. It should be at least 165F.
- Make sure to baste the chicken with the marinade while it's baking to keep it moist and flavorful.
- If you want a spicier version, add some red pepper flakes or paprika to the marinade.
Nutrition
Serving: 1chicken piece | Calories: 361kcal | Carbohydrates: 9g | Protein: 19g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 714mg | Potassium: 291mg | Fiber: 1g | Sugar: 7g | Vitamin A: 153IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 1mg
